Pork kebabs on minted broad beans with feta

One of my favourite British vegetables is broad beans. They are a bit of work, by the time you pod them, boil them and then remove the outer coating, but they are such a glorious bright green, so summery, with a lovely fresh flavour. This was a lovely recipe to highlight the broad beans. The pork and potato kebabs were fairly plain, so the broad bean, feta and mint salad was the star (it would be a great bbq salad). Just remember to allow enough time for all that broad bean prep!

Pork kebabs on minted broad beans with feta
Delicious website
Serves 4

1 pork tenderloin
3 baby new potatoes ½ lemon
2 tbsp olive oil
4 tbsp extra-virgin olive oil
Small handful of chopped rosemary
500g broad beans
Good handful of mint leaves
150g crumbled feta

Method

1. Trim your pork tenderloin and cut into 12 pieces. Thread 3 chunks of pork and 3 cooked baby new potatoes alternately onto each of 4 skewers.
2. Mix the lemon juice, olive oil and a small handful of finely chopped rosemary and use to brush the kebabs.
3. Cook under a hot preheated grill (or barbecue) for 10-12 minutes, turning once.
4. Meanwhile, boil broad beans in salted water for 4-5 minutes until just tender, then drain and refresh. Toss with a good handful of mint leaves, plenty of extra-virgin olive oil, seasoning and feta.
5. Divide between 4 plates and serve with the kebabs on top.